Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce

How to Cook Recipes Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce using 15 ingredients and 10 steps

Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce - Great recipe for Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce. Chicken is pounded until extremely tender, and then the remaining tatters are deep fried in a seasoned dredge to create unique shapes and textures. The chicken is served with a tangy duck-style sauce. This sweet and sour chicken dish is one you'll find yourself returning to again and again. Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe.

To make the sweet and sour sauce, put a small saucepan over medium heat.

Add sugar, vinegar and water to the pan.

You can cook Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients make Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce

1. Prepare 2 1/2 lb boneless, skinless, chicken thighs.
2. It's 5 cup corn oil.
3. You need 2 1/2 cup all-purpose flour.
4. Prepare 1/4 tsp turmeric.
5. It's 1 tsp granulated garlic.
6. Prepare 1 tsp onion powder.
7. You need 2 tsp salt.
8. Prepare 1 1/2 tsp ground black pepper.
9. Prepare 4 large eggs, lightly beaten.
10. Prepare 9 oz apricot jelly.
11. It's 1/2 cup apple juice.
12. You need 1/4 cup brown sugar.
13. Prepare 1/4 cup rice wine vinegar.
14. Prepare 1/4 cup soy sauce.
15. You need 1 quarter inch coin of ginger.

Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce step by step

1. Why thighs? They are just tastier than breasts, and they are cheaper, and your company/kids won't know when they are covered in dredge. Wash the thighs thoroughly and unfurl them. Boneless thighs can be unrolled..
2. Lay out about 2 feet of plastic wrap on a clean surface..
3. Place an unfurled thigh in the center of one foot of plastic wrap, and then pull the other foot over the thigh..
4. Grap a culinary mallet or your favorite heavy gauge hammer, and pound the thigh mercilessly, like it's some sort of therapy session. You are looking to reduce it to tatters. Rip the remnants up with your hands into popcorn size bits, and pile them in a bowl. Repeat for all the chicken..
5. In a 2 or 3qt saucepan, heat about 2 inches of corn oil on medium heat. I'm guesstimating it's about 5 cups..
6. Mix the flour, turmeric, garlic, onion powder, salt, pepper..
7. The chicken tatters go into the eggs, and then the flour dredge. Toss the flour dredge on to the tatters and lightly toss. Then, toss the dredged tatters into the pan with the hot oil..
8. Cook the tatters until golden, keeping enough space in the pan between tatters to maintain their independence. If you have any thick pieces, keep them in a bit longer, and be sure to remove from heat the little pieces before the big ones. Cooked bits should be placed on a plate of paper towels to drain..
9. Blend the jelly, juice, sugar, vinegar, soy, and ginger into a fine, loose, puree..
10. Pour some of the pureed sauce into a dipping bowl, and serve with the popcorn chicken..

Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce - Add this to the sugar mixture. Whisk well to combine, bring to a boil. Place Chicken thighs in top side down. This easy, no-stir supper coats organic chicken thighs and drumsticks in a tangy sauce made with honey, tamari and a sharp splash of balsamic vinegar. Pop the chicken thighs and drumsticks into. Place chicken thighs on the baking sheet and lightly sprinkle chicken and peppers with salt if desired. Mix together the sweet and sour sauce. Thank you and good luck